Side dishes rock.  They can be a meal in my book.  I authored that book so I can make up the rules for it. Smiles.  No seriously…one does not miss the presence of an animal on the table because, for one, we don’t want it there….and two, because there are so many other amazing things to eat that there really is no need for it.  Eating kindly is a beautiful thing. Kind food is simply comfort food to me.  And nothing will add more comfort to your holiday or any day table like some wonderful Vegan Corn Pudding. Sometimes simple is just perfect.  This is a recipe that I had adapted and made it my own and now it is yours too.  Enjoy.

Paul’s Vegan Corn Pudding

4 oz. Earth Balance Vegan Butter, melted, plus a little more for greasing baking dish

4 cups corn kernels

3 dry tsp. EnerG Egg Replacer (mixed with 4 tbsp water)

1 cup vegan sour cream

9 oz. vegan pepper jack cheese (cut into 1/2-inch cubes) or Daiya Pepper Jack

1/2 cup cornmeal

1 4oz. can diced green chiles

1/2 tsp. salt

1/2 cup vegan parm

1/2 cup seasoned bread crumbs

Preheat oven to 350 degrees.  Generously butter a rectangular baking dish.  In a blender or food processor puree 1 cup corn kernels with with melted butter and Egg Replacer and water.  In a large bowl, combine all remaining ingredients except vegan parm and bread crumbs. Add pureed corn and mix well.  Pour into casserole dish and sprinkle with vegan parm and bread crumbs.  Bake for 30-35 minutes or until puffed and golden.  Let set for at least 5 minutes before serving.  Makes 12 servings.